Fruitcake

Name: Fruitcake
Ingredients: 1 c. Wesson oil; 1 c. pineapple, apple or orange juice; 1 1/2 c. brown sugar, packed; 4 eggs; 2 c. sifted flour; 1 tsp. baking powder; 2 tsp. each: salt, cinnamon and allspice; 3 c. chopped nuts; 1 tsp. cloves; 1 c. sifted flour; 1 c. thinly sliced citron; 1 c. chopped candied pineapple; 1 1/2 c. whole candied cherries; 1 c. seeded raisins; 1 c. chopped figs

15 ingredients

11 steps

Ingredients

1 c. Wesson oil
1 c. pineapple, apple or orange juice
1 1/2 c. brown sugar, packed
4 eggs
2 c. sifted flour
1 tsp. baking powder
2 tsp. each: salt, cinnamon and allspice
3 c. chopped nuts
1 tsp. cloves
1 c. sifted flour
1 c. thinly sliced citron
1 c. chopped candied pineapple
1 1/2 c. whole candied cherries
1 c. seeded raisins
1 c. chopped figs

Directions

1

Heat oven to 275°.
2

Combine oil, sugar and eggs; beat vigorously with spoon or electric mixer for 2 minutes.
3

Sift 2 cups flour with baking powder, salt and spices.
4

Stir into the oil mixture alternately with fruit juice.
5

Mix other cup flour with the fruits and nuts.
6

Pour batter over the fruit, mixing well.
7

Turn into 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, greased and lined with brown paper.
8

I use a tube pan.
9

Place pan of water on lower oven rack.
10

Bake 2 1/2 to 3 hours.
11

After baking, let cake stand 15 minutes before removing from pans.